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Vegan Pumpkin Gnocchi

I adore gnocchi – these little warm pillows of yumminess are the best comfort food. It is such a quick and easy meal, but now I have to make my own it takes a bit longer. I tend to make gnocchi when I am making other pumpkin meals in the week (like a pumpkin curry, salad and brown rice pumpkin risotto). I can cook the whole pumpkin in one go and store in the fridge, or even cut into cubes and put it in the freezer, so it is ready to use whenever I need it. Thinking ahead and having the cooked pumpkin makes this dish super quick and easy, just 15 minutes from pot to plate.

I have spent ages perfecting this dish, with many stodgy and chewy versions of what should be delicious light fluffy pillows. Now this recipe provides a delicious and super-easy meal. You can enjoy the gnocchi with a wide variety of sauces to make the meal different and to suit your taste buds each time. See my serving ideas below for what to have with the gnocchi.

Place the pumpkin in the oven with a dash of oil for 1 hour. Flip the pumpkin over half way through.

Take the pumpkin out of the oven and peel the skin (which will peel very easily).

Mash the pumpkin until it is a smooth pumpkin mosh.

In a bowl mix all the ingredients and then kneed in the bowl for 5 minutes until the dough is smooth and all the ingredients are well combined.

Divide the dough into 4 equally sized balls.

On a lightly floured surface roll each ball out into around 14 inch long logs, and 1 inch in diameter.

Now cut the logs into 1-inch pieces and very lightly press down on them with the back of a fork.

Take a large pot and half fill with water (around 10 cups) and ½ tsp of salt and bring to the boil.

Carefully lower the gnocchi pieces into the boiling water.

The gnocchi will take 2-3 minutes to cook. You know when it is ready when the pieces rise to the surface of the boiling water.

Then carefully pour into a colander, or even better with a strainer spoon, lift the gnocchi pieces out of the boiling water into the colander.

Now pour over your sauce of choice and plate up.

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Serving ideas:
* With Fennel Pesto, yes this is a great meal.
* With a White Sauce.
* With a simple sage sauce (chop up around ¼ cup of sage and put in a pan on medium heat for 3 minutes with 4 tbs coconut oil or olive oil).
* With oil and grated nuts or sprinkled with seeds.
* With oil and wilted spinach.